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RADIOMETRIC ANALYSIS OF FROZEN CONCENTRATED ORANGE JUICE FOR TOTAL VIABLE MICROORGANISMS
Journal of Food Science, 1977ABSTRACT A radiometric bacterial detection system was investigated as an alternate method to the agar plate count for estimating total microbial population in frozen concentrated orange juice (FCOJ). Basically, the technique involves detection of 1 4 CO 2
W. S. HATCHER +3 more
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Food Hydrocolloids, 2014
Pectin comprises one of the major components of cloud material in citrus juices. Juice cloud is a complex mixture of polysaccharides, proteins and lower molecular weight compounds that are responsible for the turbid appearance of citrus juices. The stability of juice cloud depends on a number of factors, including pectin degree of methylation (DM) and ...
Ashley L. Galant +3 more
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Pectin comprises one of the major components of cloud material in citrus juices. Juice cloud is a complex mixture of polysaccharides, proteins and lower molecular weight compounds that are responsible for the turbid appearance of citrus juices. The stability of juice cloud depends on a number of factors, including pectin degree of methylation (DM) and ...
Ashley L. Galant +3 more
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Food Hydrocolloids, 2014
Abstract In citrus juices pectin is one of the major components of the suspended cloud material that imparts desirable appearance, texture and flavor. Citrus pectin is a structurally diverse polysaccharide with a backbone of α-(1,4)-galacturonic acid (GalA) residues, a variable proportion of which may be methylesterified, and interspersed with ...
Ashley L. Galant +3 more
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Abstract In citrus juices pectin is one of the major components of the suspended cloud material that imparts desirable appearance, texture and flavor. Citrus pectin is a structurally diverse polysaccharide with a backbone of α-(1,4)-galacturonic acid (GalA) residues, a variable proportion of which may be methylesterified, and interspersed with ...
Ashley L. Galant +3 more
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European demand for frozen concentrated orange juice
European Review of Agricultural Economics, 1977Imports of frozen concentrated orange juice into the European market has continued to increase with both Brazil and the United States being highly competitive suppliers. Efforts to increase market shares within the EEC has led to a number of structural adjustments in these exporting countries.
R. Ward
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Journal of Food Science, 1984
Automated impedance measurements were used to classify samples of frozen concentrated orange juice as acceptable ( 104 CFU/ml). Calibration curves relating initial microbial concentration to impedance detection time were generated for several orange juice isolates. Cut-off times of 10.2 hr for bacteria and 15.8 hr for yeasts were adopted. More than 96%
J. L. WEIHE, S. L. SEIBT, W. S. HATCHER
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Automated impedance measurements were used to classify samples of frozen concentrated orange juice as acceptable ( 104 CFU/ml). Calibration curves relating initial microbial concentration to impedance detection time were generated for several orange juice isolates. Cut-off times of 10.2 hr for bacteria and 15.8 hr for yeasts were adopted. More than 96%
J. L. WEIHE, S. L. SEIBT, W. S. HATCHER
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Cold Capitalism: The Political Ecology of Frozen Concentrated Orange Juice
Agricultural History, 2003Abstract Frozen concentrated orange juice (FCOJ) was invented in 1945 by government researchers. To Florida orange growers beset by surplus production in some years and hard winter freezes in others, FCOJ was a "miracle" technology.
Shane Hamilton
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American Journal of Agricultural Economics, 1985
AbstractA switching regression model was estimated and used to study the impact of Florida Department of Citrus coupon promotional programs on the demand for frozen concentrated orange juice. The empirical results show that discounts and information provided by coupons were effective in increasing the demand for FCOJ, and that the FDOC's coupon ...
Jonq-Ying Lee, Mark G. Brown
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AbstractA switching regression model was estimated and used to study the impact of Florida Department of Citrus coupon promotional programs on the demand for frozen concentrated orange juice. The empirical results show that discounts and information provided by coupons were effective in increasing the demand for FCOJ, and that the FDOC's coupon ...
Jonq-Ying Lee, Mark G. Brown
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A Goal Programming Model for Frozen Concentrated Orange Juice Production and Distribution Systems
OPSEARCH, 2001In this paper, a linear and goal programming model is proposed to support decisions in the blending process and distribution of frozen concentrated orange juice. The model explores the importance of blending decisions for the analysis of the orange juice distribution, besides transportation and storage decisions.
José Renato Munhoz, Reinaldo Morabito
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Food and Bioprocess Technology, 2016
The high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study
Thiago Soares Leite +2 more
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The high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study
Thiago Soares Leite +2 more
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RESEARCH BACKGROUND OF FROZEN CONCENTRATED ORANGE JUICE
Chemical & Engineering News Archive, 1950Frozen concentrated orange juice is considered the most sensational development in the field of processed foods in many years . . . . . . In the past three years the commercial development of this product has been so rapid that in 1950 it is estimated that the production will be increased approximately one hundred fold over 1947.
Thomas A. Rector
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